Improvement in steam-cooking appabatus



E. SAVAGE.

' Steam-Cooking Apparatus.

Patented Septf29, 1868. 1

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N. PETES. PHOT0-L1THOGRAPHE EDWARD SAVAGE, OF CHICAGO, ILLINOIS.

Letters Patent No. 82,557, dated September 29, 1868.

' IMPROVEMENT IN STEAM-COOKING APPARATUS.

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TO ALL WHOM' IT MAY CONCERN:

Be it known that I, EDWARD SAVAGE, of Chicago, in the county of Cook,and State of Illinois, have invented certain new and useful Improvementsin a Steam-Cooking Apparatus; and I do hereby declare that the followingis a full, clear, and exact description thereof, reference being had tothe accompanying drawings, making part of this specification, and to theletters'of reference marked thereon, like letters indicating like partswherever they occur.

To enable others skilled-in the art to construct and use my invention, Iwill proceed to describe it.

My invention relates to'a steam-cooking apparatus for culinary purposes,and consists in arranging a series of three chambers or compartments,one above another, in such a manner that steam may be produced in one,superheated in another, and act upon the vegetables or other articles inthe third; and also, in connection with these chambers,- of a series ofpipes for conducting the water andsteam, all as hereinafter more fullyexplained- In the drawings v Figure 1 is a top plan view of my steamer,with the cover removed, and several of the vessels for holding thevegetables, shown in position inside.

Figure 2 is an end elevation, and

Figure is a longitudinal section, taken through the'centre, the steamerbeing shown in perspective.

A represents the main or cooking-chamber, rectangular in shape, andhaving a removable lid or cover, a.

Below this chamber is another smaller one, cylindrical in shape, andattached steam-tight to the underside of A, and connected to it by thepipe 01 only. In this vessel the water is placed, and the steamgenerated, the water being introduced by removing the cover of chamberA, and pouring the water in through pipe cl, said pipe reaching belowthe surface of the water, and nearly to the bottom of the chamber 13, sothat no steam can escapethrough it: Attached to said chamber, 13, at thelower side, is a coil of iron pipe, g, oneend of which just comes flushon the inside of the bottom, but the other projects up some distance onthe inside, as clearly shown in fig; 3, thus keeping up a constantcirculation of water through the coil, when heat is applied.

The steam, after being generated in the chamber passes down through theelbow-pipe 0 into another smaller cylindrical chamber, C. which chamber,together with thecoil g, sets down in-the stove or furnace, and

is subjected to the direct action of the fire, and there superheated,then, passing up through the pipef, acts upon the articles in thechamber A.

The vessels containing the articles to be cooked are supported, in thechamber A, upon a rack, a, so that the steam may surround and actuponthem from all sides.

The bottom of'the chamber A inclines downward from all "sides towardthecentre, where the-pipe d is placed, and thus any water resulting fromcondensation of steam will run down through pipe d back into the boileror generating-chamber B.

To prevent any water from getting into the superheatingechamber from thechamber A, the end of the pipef is brought some distance upabove thebottom of said chamber, as shown in fig. 3.

1 A steamer thus constructed is found to be a very superior article,- asthe steam is generated very rapidly by the aid of the coil, and by usingsuperheated steam, the vegetables are cookedmuch quicker than by the oldstyle, and are left dry and mealy-a very important result. I I

The articles may be placed in open vessels, or in closed ones, and'thuscooked by the heat, without being subjected to moisture, and as they areall placed side by side in a single chamber, they may be examined withno trouble, except lifting the cover ea great improvement on thesestyles in which the vessels were placed one above another, and toexamine one of.which, all those above it must be removed.

Having thus described my invention, what I'claim, is- 1. Thesuperheating-chamber C, located at or near the bottom of thecooking-apparatus, substantially as described. I A

2. The combination of the chamber A, water-vessel B,,and steam-chamberC, connected by the pipes d ef, all arranged to operate substantially asand for the purpose set forth.

. 3. The combination of the coiled pipe 9, superheating-chamber C,water-vessel B, and cooking-chamber A, with the pipes af, and d, allarranged for joint operation, substantially as described.

EDWARD SAVAGE.

Witnesses:

J. A. SAMPLE,

WM. H. Lorz.

